Apple Chimichangas
Combine water and cornstarch in a small bowl. Stir until corn starch dissolves. Transfer to a large saucepan.
In saucepan with water and cornstarch, add cinnamon, brown sugar, nutmeg, salt, vanilla and lemon juice. Stir and heat over low medium heat. Stir constantly until mixture thickens; about 5 minutes. Add apples and stir to mix well. Cook for 10 minutes or until apples soften.
Spread 1 tablespoon dulce de leche (or cajeta) in the center of tortilla, spoon 3-4 tablespoons apple mixture on tortilla. Fold the sides of tortilla in towards the center and roll into a small burrito, tucking in tortilla as you roll. Use a toothpick to seal. Repeat with remaining tortillas, dulce de leche (or cajeta) and filling.
Combine granulated sugar and cinnamon in a shallow bowl. Stir to mix well. Set aside.
Heat oil over medium heat. Using tongs, place one assembled chimichanga in hot oil, turning frequently with tongs to fry evenly until golden; about 3 minutes. Transfer to cinnamon sugar bowl and coat evenly, transfer to a paper towel lined plate. Repeat with remaining assembled chimichangas.
To serve, drizzle with dulce de leche (or cajeta) and enjoy immediately.
[cooked-sharing]
Ingredients
Directions
Combine water and cornstarch in a small bowl. Stir until corn starch dissolves. Transfer to a large saucepan.
In saucepan with water and cornstarch, add cinnamon, brown sugar, nutmeg, salt, vanilla and lemon juice. Stir and heat over low medium heat. Stir constantly until mixture thickens; about 5 minutes. Add apples and stir to mix well. Cook for 10 minutes or until apples soften.
Spread 1 tablespoon dulce de leche (or cajeta) in the center of tortilla, spoon 3-4 tablespoons apple mixture on tortilla. Fold the sides of tortilla in towards the center and roll into a small burrito, tucking in tortilla as you roll. Use a toothpick to seal. Repeat with remaining tortillas, dulce de leche (or cajeta) and filling.
Combine granulated sugar and cinnamon in a shallow bowl. Stir to mix well. Set aside.
Heat oil over medium heat. Using tongs, place one assembled chimichanga in hot oil, turning frequently with tongs to fry evenly until golden; about 3 minutes. Transfer to cinnamon sugar bowl and coat evenly, transfer to a paper towel lined plate. Repeat with remaining assembled chimichangas.
To serve, drizzle with dulce de leche (or cajeta) and enjoy immediately.